Lassy Bread Recipe
- 4 cups raisins
- 1/2 cup lukewarm water
- 1 teaspoon white sugar
- 1 (.25 ounce) envelope active dry yeast
- 2 1/2 cups milk
- 1/4 cup butter
- 1 tablespoon salt
- 1/2 cup molasses
- 6 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground mace
- 1 teaspoon ground cloves
- Place raisins into a heatproof bowl and pour in enough boiling water to cover. Cover the bowl with plastic wrap, or a plate to seal; allow to stand overnight.
- Dissolve sugar in the lukewarm water in a small bowl. Sprinkle yeast over the water and allow to soften and bubble, about 10 to 15 minutes. Meanwhile, heat the milk, butter, and salt in a saucepan over medium heat until the butter melts. Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F).
- Once the milk has cooled, drain the raisins, and add them to the milk. Stir in the yeast mixture and molasses. In a separate bowl, sift together the flour, cinnamon, mace, and clove. Stir half of the flour into the milk mixture with a wooden spoon and beat for 2 to 3 minutes. Add remaining flour and stir until a moist dough is formed.
- Place dough on a flat surface and knead until dough becomes smooth and elastic, about 10 minutes, adding more flour as necessary to keep dough from sticking. Place into a large, oiled bowl; cover, and allow to rise in a warm, draft-free area until doubled in bulk, 1 1/2 to 2 hours.
- Lightly oil or grease two loaf pans and set aside. Divide dough in half and shape into 2 loaves, place into prepared pans, cover, and allow to rise until doubled in bulk, 1 to 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake loaves in preheated oven 1 hour, or until they are nicely browned and sound hollow when tapped on the bottom.
